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One Bowl Blueberry Oatmeal Muffins

5 from 71 community reviews

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Quick blueberry oatmeal muffins are full of wholesome whole-grain oats and berries and they’re so easy to whip up in one bowl. The batter is dairy-free and can be made with gluten-free flour. Make a batch to start off the day or pack into a lunchbox for a healthful snack.

Six blueberry muffins arranged in a metal pie tin.

Even if you’re a minimalist when it comes to baking, you probably have all the ingredients on hand to bake a quick batch of these blueberry oatmeal muffins. They’re dairy-free, with a tender texture. Plus, they are absolutely loaded with juicy blueberries and whole grain oats.

The recipe couldn’t be easier — the batter mixes up in minutes. If you have one bowl and a mixing spoon you’ll be good to go!

Ingredients for blueberry oatmeal muffins on a marble board, including fresh blueberries, rolled oats, flour, egg, milk, sugar and oil.

Ingredients in homemade blueberry oatmeal muffins

  • Oatmeal: I tested these muffins with whole rolled oats and quick oats. Either type will work.
  • Flour: All-purpose flour or a gluten-free all purpose blend will work in this recipe. You can also swap about 1/2 cup of the all-purpose for whole wheat flour.
  • Blueberries: You’ll need one pint of fresh blueberries or 2 cups frozen berries (Just measure them out and let them thaw for about 15 minutes, then drain the liquid).
  • Sugar: The muffin batter is lightly sweetened with granulated sugar, then topped with sparkling flakes of turbinado sugar (also called “raw” sugar) that offer a pleasant crunch every time you take bite. Brown sugar or coconut sugar are good substitutes for the turbinado.
  • Oil: Use a neural-tasting oil, such as canola, avocado or sunflower.
  • Optional flavor add-ins: Stir in one teaspoon of vanilla extract, fresh lemon zest or ground cinnamon into the batter along with the other dry ingredients.

A quick breakfast for me usually means a bowl of oatmeal or a batch of these blueberry oat muffins — mostly because they don’t require much fussing to make on a groggy morning.

When you’re in the mood for a wholesome whole grain muffin that tastes pure and simple, this is a great recipe to turn to.

Not to say that every once in a while a slightly more decadent jumbo bakery-style blueberry streusel muffin or stack of whole grain buckwheat pancakes is out of the question!

Step by step instructions

By the time the people in your house wake up, these blueberry muffins will be warm from the oven and ready to eat. Enjoy!

One split and three whole blueberry muffins on a round tin.

One Bowl Blueberry Oatmeal Muffins

Karen Tedesco
Quick blueberry oatmeal muffins are full of wholesome whole-grain oats and berries and so easy to whip up in one bowl. The batter is dairy-free and can be made with gluten-free flour. Make a batch to start off the day or pack into a lunchbox for a healthful snack!
Print Pin
5 from 71 community reviews
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Desserts
Cuisine Baking
Servings 12 muffins

Ingredients

  • ½ cup (50 g) whole rolled oats or quick oats
  • ½ cup (125 ml) orange juice, milk (dairy or plant-based) or water
  • cups (205 g) unbleached all-purpose flour or gluten-free flour blend
  • ½ cup (100 g) granulated sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup (125 ml) neutral oil, (such as canola or sunflower)
  • 1 egg, slightly beaten
  • 1 pint (260 g) fresh blueberries, or 2 cups frozen blueberries, thawed and drained
  • 1½-2 tablespoons raw turbinado sugar, or coconut sugar
  • ½ teaspoon ground cinnamon, optional

Instructions 

  • Preheat oven to 425 (220 C) degrees.
  • In a large bowl, combine oats with the liquid (juice, milk or water.) Let sit 5-10 minutes.
  • Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the blueberries.
  • Divide the batter evenly into 12 paper baking cups or oiled muffin tin.  Sprinkle the sugar and cinnamon (if using) over the top of the batter.
  • Bake 16-21 minutes, until tops are golden brown and feel firm to the touch. Let muffins cool in the pan 5 minutes, then turn them out to cool on a wire rack. Serve the muffins warm or at room temperature.

Karen’s Notes and Tips

  • If you don’t have fresh blueberries on hand, frozen berries work beautifully. Just measure them out and let them thaw for about 15 minutes.
  • I’ve successfully used fruit juice to soak the oats, but you can use your preferred type of dairy milk or plant-based milk (oat milk or almond milk are my preferences).
  • All-purpose flour or a gluten-free blend will work in this recipe. You can also swap about 1/2 cup of the all-purpose for whole wheat flour.
  • Make these muffins gluten-free with your favorite store-bought gluten-free flour blend.
  • Muffins will stay fresh 1-2 days at room temperature.
  • Freeze the baked muffins and store them up to one month. Thaw them on the kitchen counter or overnight in the refrigerator.

Nutrition

Calories: 260kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 171mg | Potassium: 106mg | Fiber: 2g | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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40 Comments

  1. 5 stars
    I am definitely going to make these this weekend. Thank you for the recipe!

  2. 5 stars
    Just what I was looking for in a muffin. Easy and delicious.

  3. 5 stars
    LOVED these.. SUPER EASY! I made them with the orange juice. I also didnt have enough blueberries so I used 1 cup frozen blueberries and 1 cup chopped up small frozen strawberries. THEY WERE AMAZING! I even sprinkled a little nutmeg in them.. Today I am making some with the milk option instead of oj and added a little vanilla and going to do strawberry chocolate chip.. HOPE they turn out just as amazing!
    thank you for the recipe.. It’s a keeper

  4. 5 stars
    Love these muffins! Used the 1/2c wheat flour! Wondering if I can add a small amount of turbinado sugar into the dough for some crunch throughout and if so how much would you recommend?

    1. Hi Debra – I suggest adding 1-2 tablespoons of turbinado sugar into the batter if you enjoy the crunch, but don’t want to make them too sweet.

  5. Exactly like the photo and tastes as if they came from an artisan cafe. :))

  6. 5 stars
    I must say these blueberry oatmeal muffins look incredibly tempting. Karen’s recipe seems so simple and straightforward, perfect for busy mornings when I’m craving something wholesome yet delicious. I can almost smell the sweet aroma wafting from the oven as these muffins bake to golden perfection.

  7. Amazing muffin! Will be adding this to my muffin rotation! Have made 3 dozen in the past few days.

  8. Shinjini Basu says:

    5 stars
    Loved this recipe and will be making this again!